Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree.
I really enjoy making quick pickles. They are so wonderfully crisp and flavorful, and it’s fun to change things up and use different vegetables, vinegars, and seasonings. Homemade quick pickles are also quite healthy.
How to make quick pickles
It’s easy! Scroll down to the recipe card for the detailed instructions. But here are the basic steps:
- You place the vegetables in a glass jar.
- Combine water, vinegar, salt and spices in a small saucepan. Bring to a boil over high heat.
- Pour the mixture over the vegetables.
- Cover, and refrigerate for 6 hours or overnight. That’s it! So easy.
What vegetables to use?
The combination presented in the recipe card below is the one I use most often when making quick pickles, but you can use any sturdy vegetable. I often use carrots and green beans. But other vegetables that should work well are thick spears of asparagus, cauliflower florets, and radishes.
The apple cider vinegar is tasty, and raw apple cider vinegar seems to have some special health benefits. But you can change this up too and use, for example, white wine vinegar or champagne vinegar.
You can also make this dish spicy by adding a couple of hot chili peppers to the pickling jar. Just make sure no one actually tries to eat them!
How long do quick pickles last?
Being homemade, they don’t have any preservatives. So they won’t last as long as store-bought pickles. I suggest keeping them for no longer than a week, in a sealed jar in the refrigerator.
What to serve with quick pickles?
Anything, really! I most often serve them with hamburger and with grilled chicken breast. I also like to make myself a lunch plate with cold cuts, cheese, hard-boiled eggs, and quick pickles. It’s actually one of my favorite lunches.
Homemade Quick Pickles
- 2 cups sturdy vegetables – I used 1 cup sliced carrots and 1 cup green beans
- 1 cup water
- 1 cup apple cider vinegar
- 2 tablespoons kosher salt
- 1 tablespoon whole peppercorns
- 1 tablespoon whole coriander
- 1 bay leaf
- Place the vegetables in a 20-ounce glass jar.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over high heat.
- Pour the mixture over the vegetables. Cover, and refrigerate for 6 hours or overnight.